Looking for a savory, satisfying dish that’s easy to make and packed with flavor? These Spinach and Cheese Stuffed Portobello Mushrooms are the perfect answer. With the earthy richness of the portobello mushrooms, combined with the creamy, cheesy filling, this dish is a real crowd-pleaser. It’s a simple yet elegant recipe that makes a great appetizer, side dish, or even a light main course.
Why You’ll Love This Recipe?
There’s just something magical about portobello mushrooms. Their meaty texture and deep flavor make them the perfect vessel for a delicious stuffing. The creamy spinach and cheese filling complements the mushroom’s natural earthiness and creates a dish that feels indulgent without being too heavy. Plus, it’s so easy to make and comes together in less than 30 minutes, making it a fantastic choice for a busy weeknight dinner or a weekend treat.
Ingredients
Here’s a quick look at the ingredients for this delicious dish. The full list of ingredients is available below.
- Large portobello mushrooms
- Fresh spinach
- Garlic
- Cream cheese
- Mozzarella cheese
- Parmesan cheese
- Olive oil
- Salt and pepper
- Red pepper flakes (optional)
- Fresh herbs (parsley or basil) for garnish
Directions
Step 1: Prep the Mushrooms
Start by cleaning the portobello mushrooms. Gently wipe them with a damp paper towel to remove any dirt. Remove the stems and scoop out the gills using a spoon to create a space for the stuffing. Be careful not to tear the mushroom caps, as you want them to hold the filling later.
Step 2: Cook the Spinach
Heat a tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and sauté it for about 30 seconds, or until fragrant. Then, add the fresh spinach to the pan and cook it down, stirring occasionally, until the spinach is wilted and tender. Season with a pinch of salt, pepper, and optional red pepper flakes for a bit of heat. Set the cooked spinach aside to cool slightly.
Step 3: Make the Cheese Filling
In a mixing bowl, combine the cream cheese, shredded mozzarella, and grated Parmesan. Stir in the cooked spinach mixture and mix everything together until it’s well combined. Taste the filling and adjust the seasoning with more salt and pepper if needed.
Step 4: Stuff the Mushrooms
Take the mushroom caps and fill them generously with the spinach and cheese mixture. Don’t be afraid to heap the filling on top; you want to make sure they’re fully stuffed.
Step 5: Bake the Mushrooms
Preheat your oven to 375°F (190°C). Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle a little olive oil over the top to help them crisp up. Bake for about 15-20 minutes, or until the mushrooms are tender and the filling is bubbly and slightly golden on top.
Step 6: Garnish and Serve
Once the mushrooms are done, remove them from the oven and garnish with freshly chopped parsley or basil for a pop of color. Serve them hot and enjoy!
Expert Tips and Tricks
- Use fresh spinach: Fresh spinach has a much better flavor and texture compared to frozen spinach, so be sure to use the fresh variety for the best results.
- Remove excess moisture: Portobello mushrooms contain a lot of water, so it’s important to scoop out the gills and remove any moisture before stuffing them. This helps prevent the filling from becoming soggy.
- Make ahead: You can prep the stuffed mushrooms ahead of time and refrigerate them for a few hours before baking. Just pop them in the oven when you’re ready to eat!
Recipe Variations and Possible Substitutions
- Add bacon or sausage: If you want to make this dish heartier, try adding crumbled cooked bacon or sausage to the cheese filling for extra flavor.
- Use different cheeses: While mozzarella and Parmesan are a classic combination, feel free to get creative with other cheeses like goat cheese, feta, or ricotta for a unique twist.
- Make it dairy-free: For a dairy-free version, substitute the cream cheese and mozzarella with dairy-free cream cheese and plant-based cheese alternatives.
Serving and Pairing Suggestions
These stuffed portobello mushrooms are delicious on their own, but they pair wonderfully with a simple salad or roasted vegetables. For a more filling meal, serve them alongside a side of quinoa, rice, or crusty bread to soak up any leftover cheesy goodness. A glass of crisp white wine or a light red (like Pinot Noir) would complement the dish beautifully.
Storage and Reheating Tips
If you have leftovers, store the stuffed mushrooms in an airtight container in the fridge for up to 2-3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also reheat them in the microwave, though the texture may not be as crispy as when freshly baked.
4 FAQs
1. Can I use baby portobello mushrooms instead? Yes, baby portobello mushrooms, also known as cremini mushrooms, will work perfectly for this recipe. They’re smaller, so you may need to adjust the amount of filling accordingly.
2. Can I make this recipe ahead of time? Yes! You can stuff the mushrooms and refrigerate them before baking. Just be sure to bring them to room temperature before placing them in the oven to ensure even cooking.
3. Can I freeze the stuffed mushrooms? It’s best to freeze the unbaked stuffed mushrooms. Arrange them on a baking sheet, freeze until solid, and then transfer to a freezer bag. When you’re ready to eat them, bake from frozen, adding a few extra minutes to the cooking time.
4. What can I serve these mushrooms with? These stuffed mushrooms are great as a side dish, appetizer, or light main. Serve them with a fresh salad, roasted vegetables, or a bowl of pasta for a complete meal.
Conclusion
These Spinach and Cheese Stuffed Portobello Mushrooms are a wonderful combination of creamy, cheesy goodness and earthy mushroom flavor. Whether you’re making them for a family dinner, a party appetizer, or a cozy meal for yourself, they’re sure to impress. Quick to prepare and utterly delicious, this recipe will quickly become a go-to in your kitchen!
Print
Spinach and Cheese Stuffed Portobello Mushrooms
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Side Dish, Vegetarian
- Method: Baking
- Cuisine: Italian, Mediterranean
- Diet: Vegetarian
Description
These Spinach and Cheese Stuffed Portobello Mushrooms are a savory, hearty dish that combines the earthy flavor of portobello mushrooms with a creamy, cheesy spinach filling. Perfect as a side dish, appetizer, or even a light meal. The rich, melt-in-your-mouth filling pairs beautifully with the tender mushroom caps.
Ingredients
- 4 large portobello mushroom caps
- 2 cups fresh spinach (washed and chopped)
- 1/2 cup ricotta cheese
- 1/2 cup cream cheese (softened)
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 garlic clove (minced)
- 1 tablespoon olive oil (for sautéing)
- Salt and pepper (to taste)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the mushrooms: Clean the portobello mushrooms with a damp cloth, removing the stems and scraping out the gills with a spoon. Place the mushroom caps on a baking sheet lined with parchment paper.
- Cook the spinach: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the spinach and cook for 2-3 minutes, until wilted. Remove from heat and allow to cool slightly.
- Prepare the cheese mixture: In a bowl, combine the ricotta, cream cheese, Parmesan, and mozzarella. Add the cooked spinach, salt, pepper, and crushed red pepper flakes (if using). Mix until well combined.
- Stuff the mushrooms: Spoon the spinach and cheese mixture into each mushroom cap, pressing it down gently to pack the filling.
- Bake: Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Serve: Garnish with fresh parsley and serve warm. These mushrooms are great as a side or main dish.
Notes
- You can add a bit of garlic powder, onion powder, or Italian seasoning to the cheese mixture for extra flavor.
- For a vegan version, swap the cheeses with plant-based alternatives and use dairy-free cream cheese.
- If you prefer, you can grill the stuffed mushrooms instead of baking them for a smoky flavor.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 150-200
- Sugar: 2-3g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg